1939-05-09 — Page 34

10

TRY THIS JAM

YOU'LL like this popular pre-

terpe, made 'with rhubarb

and ginger

Ingredients: 21b, rhubarb, 21b. sugar, alb. crystallised ginger,

40. root ginger, 1 lemon.

Cut the washed rhubarb Into dice, put it on to a large dish and cover with the sugar; neld the grated lemon rind and leave overnight.

▸

Next day put the contents into a pan, add the root ginger tied in a piece of musily and the lemon juice and bolt for twenty minutes,

Add the crystallized ginger cut into amalt pieces, and reboll until a litle will set when tested on a cold plate. Pot and cover immediately.

S the pretty rosy pink of the young spring rhubarb, more 'thun

Its favour, which tempts the chil- dren?

I, for one, find it hard to resist buying a bundle when I'm shopping

for the family.

Rhubarb

pia is D

family favourite.

sprinkle with sugar, then stand the

But, alas, how often is the fresh, jar in pan of bolling water, gently clear colour lost in the cooking-net cooking until the rhubarb is soft. to mention some of the flavour.

More than half the success in cook in early rhubarb lies in playing up the pink. How attractive a dish of the stewed fruit looks alongside bowl of custard or a pink binne- mange.

Keep in the Colour

Water is not necessary, as the sugar will extract the juice.

Sunset Glow

Tuesday,

HONGKONG TELEGRAPH

When

Cooking

Rhubarb

Play Up

the Pink

Delicious enten elther hot or cold delicate pink. Igar over the pie und Is rhubarb meringue flan.

gook in a slow oven until browned, Two-Fruit Pudding

Line a fan or deep sandwich tin with shorterust, adding a teaspoonful Here Is the correct way to stew of caster sugar to this when mixing. young forced rhubarb. Wipe 410. Yhubarb with a damp cloth (do not Trim and decorate the edge, priek into inch the bottom of the tin, place a piece of remove skin), then cut lengths.

buttered paper on the bottom, then Buil a small teacupful of water with Cover with uncooked rice or bread- Suz, sugar or to taste, then add the crusts to keep the pastry flat. rhubarb and gently simmer until soft and unbroken. The rind of a lemon oven mark 6, for 20 minutes, then re- Bake in a fairly hot oven, Regulo or two cloves added when cooking move paper and contents and bake imparta delicious flavour.

Another way to cook rhubarb is to put it in

ple-dish, pour over the Stew lb. of rhubarb until soft, Augar syrup, and cook. In a moderate then rub through a hair sieve. Beat With this way, I the yolks of two eggs with a table- suggest you tie a plece of double spoonful of sugar, add the rhubarb parchment paper over the top. puree, and a small cupful of milk,

mix well, then pour into the flan. Grandmother's Way

oven until soft.

The old-fashioned way is to put it, rul in inch lengths, Into a stone jar,

Short Cuts

Laundry hini: Cotton and rayon mixtures need to be handled very corefully when wel. Do not rub or wring. Souse in soup suds, squeeze out water gently and hang in a cool place to dry. Press on wrong side, using a warm iron.

In cooking potatoes, be sure Ce pot is roomy enough so that these may move around when the water starts boiling without gel- ting bumped and bruised.

A nubby spui rayon in a "mir- „ror” print poses a novelty siripe in black and white on etiartreuse." The shoulder bands aro buttoned down with Mexican hate and the belt is in black raffia: Pleats in the skirt add style interest.

for a further 10 minutes,

Whip the whites of the eggs to a at froth, add a litle sugar and a. few drops of cochineal to colour a

Your Garden Furniture

Rhubarb and apricots are delicious together in a pudding.

May 9, 1939;

Sago In Variety

THE value of sago lies in its easy digestibility, which makes it ex- cellent for chlidren and Invalids, and in the fact that it is very easy to make into attractive dishes.

This is one of the simplest ways of making a saga pudding. Wash a cup- tal and a half of small sago, and put it in a dish with 14 pints of mlik, a tablespoonful of sugar, and a pinch of salt. Let it stand for about halt an hour, then place in a moderate toven for an hour and a half without

moving or stirring 1.

For a rather richer pudding, sok 3 ozs. of small sogo in cold water for an hour: Boll up slowly 1 pints of milk, adding 'n strip of temuh rind. Pour off the water from the sago uild add by degrees to the bolling milk. Boll together for 15 minutes quite slowly, taking care to stir.

Bent up two eggs with 11⁄2 ozs. of sugar, and add them to the sago and milk, removing the rind. Bulter ple-dish and pour in the mixture. Add two or three pieces of butter, scatter with custor sugar, and bake about 20 minutes. Sago and Apple

Sago and apple pudding is very palatable, Boll a cupful of sagu in boiling water with a little cinnamon, a cup of sugar, and some lemon flavouring. Peel and core the apples, then cut into thin slices and mix with the sago. After the mixture is well bolled, add a small plece of butter,

Butter a ple-dish, sprinkle stale pour into a pudding-dish, and bake sponge-cake crumbs or breadcrumbs for half an hour. on the bottom.

Stew the rhubarb in a very little 1 pints of milk, then sprinkle in To prepare sago snow, first boll up water with sugar to taste, then beat z ozs. of sago, simmer, and stir until it to a pulp. Fill the dish with alter the mixture is clear. And 2 ozs. of nate inyers of frult and crumbs. Datenstor sugar, leave to cool slightly,

nutmeg.

2

then add the beaten yolks of two CANS. Sie by the side of the fro till they thicken, cool a little once more, and add a little vanilln. Pour into a deep glass dish.

Now beat up the wihtes of the eggs to a stift froth; ndd a dessertspoonful of custar sugar, drop pieces into halt a pint of milk, just at bolling point, and poach for about a minute. Drain, and pour over the sugo mixture in

with bulter, and dust lightly with the dish.

Bake la a hot oven until the crumbs! are browned, and serve with custard. Fruit Mould

For sago blancmange, soak 5 ozs. of sage In a pint of cold water for four hours. Drain off any water that remains, and pour over 11⁄2 plats of boiling milk. Add sugar to taste and Line a basin with suet crust, All it Figs and rhubarb combine well. Jany flavouring you muy fancy. Boll with rhubarb, wiped and cut into Gently stew 14

up the mixture and cook gently tit pints cut-up small pieces, and previously sanked rhubarb with 141b, sugar until tender, the sugo is done, and all the milk drled apricots in alternate layers: Add b, soaked, chopped figs and absorbed. Pour into a wet mould to sprinkle sugar between each layer. simmer for half an hour.

sel, and serve with elther jam or stewed fruit,

the top with a lid" of suet crust, the warm juice and stir into the pan. Sago and Orange

Molsten the edge of the crust, cover Milanove oz. gelatine in a little of pinch the two edges well together, Four into à mould and leave to set. then tie down with buttered paper 3 hours. and boil for 14 hours, or steam for Spring Pic

water.

Sago and orange mould is a dainty sweet. Wash and soak 1⁄4 lb. of smoll sago In 1 pints of water. Next A family favourite-rahbarb pie.day put the water and sago into a Keep the boiling water half way Put the wiped rhubarb in inch lengths pan with the grated rind of two up the basin during cooking it bolling into a pie dish, sprinkling each layer oranges. Simmer

very gently until the pudding. When the pudding is with suger and lemon juice. Pile the the sago

Remove transparent. cooked, lift it out and allow to stand fruit fairly high, as it goes down from the are add 3 oz. of sugar, for a minute or two, then loosen the in the cooking, and have a funnel and the juice of four oranges.

Mix top of the pudding and turn out. in the centre. Add half a teacup of well, and when cold place in a glass dish. Pile over the Rago some good Rosy Rolls

{custard or a gil of cream, sweetened Make b. short crust pastry and and flavoured with vanilla, und de- Appetising snacks for buffet sup- roll out to about Min. thick. Cut corate with a few crystallised orange

strip and lay this round edge of dish, slices. Make a shortcrust with 1b, four, first greasing this. 4lb. tard. 19. teasp. baking powder, Moisten pastry edging with water For invalids sugo gruel is recom- a pinch of salt, 1 teasp. castor sugar, and pet pastry cover over whole pie.mended. Have half a pint of water cold water to make a stiff dough. Press edges all round with fork, then balling in the stew-pan, then sprinkle Roll out on a floured board and cut bake the ple In a moderate oven for in a dessertspoonful of fine sago, and into strips four inches long by two about three-quarters of an hour. inches wide.

pers.

and

Wipe. then cut the young rhubarb Pink Jellu.

Into slightly shorter lengths and lay them on the pastry. Sprinkle with

boll gently until quite clear, stirring now and then. Add a dessertspoon- ful-of-enstor-sugat, and, if-liked,-a- glass of port wine. Serve at once. This is unc of the children's sugar, damp the edges of the crust, favourite sweels.

Sago is quite good for thickening Wipe and cut up1lb. rhubarb, soups. Sprinkle the sago in the soup NOW is the time to overhaul your roll up and pinch edges together.

Brush the tops with beaten egg and cook gently until soft with a cupful while boiling, and cooks it for about garden furniture and make sure It is

In good order for future use sugar, or milk and sugar, and bake on of water and two cupfuls of sugar. 20 minutes, stirring frequently to after the months of winter storage. a greased tin in a quick oven for When rofl strain through a colander. prevent it from becoming lumpy or

When the canvas of deck chairs Meen minutes.

Dissolve

a strawberry jelly in sinking in the pan and getting brown. small cupful of het water, add suf- A convenient measure is 2 ozs. of sugo. In good condition you can freshen

|Rhubarb Charlotte

felent of the rhubarb liquid to make to each quart of soup. Cook the o pint, stir well, then pour into a grain thoroughly. mould and leave to set.

up by opening out the chair ond giving it a good scrub with

moder

tely hard brush, using warm soapy water. Rinse carefully and leave to dry in a free current of air.

If the canvas is split or badly worn remove it and fix a new piece. Take out all the old nails. Mensure the canvas for width and length. Buy a piece

few inches longer than actual ly needed. Turn in one raw edge and fasten the canvas to the top bar with broad-headed tacks. Next turn the canvas right over the bar before taking it down and securing similar- ly round the bottom bar.

This method of covering the bar completely only lakes a few extra inches

of canvas, and makes it far stronger and more lasting.

There is no need to have the wooden frames of your deck chairs always the same drab colour. Treat them with a coat of enamel or wash-

able paint in some vivid shade- scarlet, yellow, or blue, whichever inatches the canvas.

Examine rustic wood articles, especially the joints and see if any of them are rickety; If some of them ore, put a short brace of wood across the doubtful corners, securing it with brass screws or galvanised nails. Paint with varnish stain or creosote.

For Squeaking Chairs

Hammocks, tables, and adjustable chairs with metal frames sometimes develop an anhoying squeak in the hinges. Touch all parts which rub against each other with a spot of oil, and this will coon cease.

Olt is also an effective remedy for wicker chairs which ereak. Apply it where parts overlap, but avoid put- ting it where It may get on the clothes of those who use the chalc.

All garden furniture will benefit by good washing, whether you plan to repaint

or not. Warm, soapy water can be used on all painted and varnished garden furniture. If you any oak or teak garden tables or chairs, wash them down with o solution of a quarter of an ounce of copper sulpate to a gallon of warm water. This makes them clean and proof against insects and fungus.

Quickly made and tempting.

as PRETTY

as a PICTURE

With a brush na artist can work wonders-with a tooth. brush you, too, can work won- dera. Try just a half-inch of Kolynus on a dry brush and see the difference it makes in your teeth.

BRIGHTEN your SMILE

with KOLYNOS

KOLYNOS

DENTAL CREAM

Kolynos makes tenth so clear and brilliant because of the re- markable,actentiilecleansingit gives, Kolynos not only cleans teeth better and safer but do stroys dangerous germs that cause tooth decay. Try Kolynos. ECONOMIZE- BUY the LARGE TUBE

KOLYNOS

the antiseptic DENTAL CREAM

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The model at left is showing a topax and while alik crepò drem and botero accented' with fopar Källk: Jersey, The „souted girl, wears' an ensemble of a blue and white silk print drem and blao wool, coat. Oxford gray covert cloth is piped with black; velvet to pinko, the part ault as the, right. Two largo red wings trim the 'black straw sailor.

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